THIS EVENT HAS ENDED.
Please email events@retailconfectioners.org to be placed on a waiting list.

This course was hosted at Fascia's Chocolates in Waterbury, Connecticut. The facility features a classroom and 3,500 square foot production space providing many hands-on experiences for students with new recipes and various types of equipment.

Newcomers and veterans alike learned techniques of chocolate making to take back to their stores. This brief-yet comprehensive, hands-on course is taught by industry experts with years of industry experience. Participants learned tempering, how to prevent bloom, the application and use of chocolate and compounds, how to select chocolate for different applications, depositing techniques, enrobing techniques, how to manage mistakes, secrets to making meltaways, bark, truffles and ganache, and critical sensory evaluation. Students also learned good manufacturing practices, sanitation and basic traceability systems.